In a large pot, add enough water to cover the chicken pieces and bring to a simmer over medium heat. Season with a pinch of salt, cumin, and paprika, then allow to cook for approximately 25-30 minutes until fully cooked and tender. Remove chicken and set aside, reserving the broth.

In the reserved broth, add diced carrots, peas, corn, and rice. Bring to a gentle boil, then reduce to a simmer for 15-20 minutes until rice is tender.

Shred the cooled chicken into bite-sized pieces and add back to the pot, stirring gently. Simmer for an additional 5 minutes.

Stir in chopped cilantro and lime juice just before serving, adjusting seasoning with salt and pepper.

Ladle into bowls, garnishing with extra cilantro and lime wedges.